Beef Brisket in the oven?
- lestblight Aug 10, 2012 05:37 AM
I defnitely prefer smoke and wood and charcoal flavors but i need to turn out a bunch and dont have the time to babysit the grill.
So can anyone share some oven tips and tricks to get a superior brisket ?
Recipes i have seen leave it at 350- but my expereince with pork shoulder tells me there can be a better way to get some more texture.
so what do you recommend? Some recipes would also help out.
I was thinking of maybe using some smoked salt to enhance the smoked flavor- but perhaps it would be too subtle.
also.. how much salt per pound do you recommend?
thanks so much.
Why don't you go with a pulled pork approach? Large can of diced tomatoes, 1/2 cup of worchester, some vinegar, cayenne, about 1 T kosher salt, some brown sugar--there are tons of recipes out there, I'm just throwing out stuff here. Then a nice s-l-o-w oven (like 275) for a good long time. Until it falls apart. Maybe overnight, if you have an automatic oven that you trust. I've had delicious results for pork shoulder with this approach, don't know why it wouldn't work for brisket. Or, the pot roast approach using different spice set--red wine, beef broth, carrots, onions--again in the slow oven for a long time.
You could "dry salt" your beef--rub it good with kosher salt--and let it stand for a bit (like an hour or so--check someone like Alton Brown for timing) before going the long & slow route.
Add a hit of liquid smoke. You can find it at most major grocery stores. Be forewarned though, a little goes a pretty long way.
Most folks I know who do brisket via the oven usually foil it with some aromatics/liquid and cook at at about 350 for 3 or 4 hours. I think Mommasue's ideas would work, but you can do it at 350 and get the same results in a shorter amount of time.
I think you could get decent results by doing a brief unattended smoke (e.g. 1/2 chimney or so of charcoal and some chips (about 45 min) on a Weber Kettle indirect setup), then finish in a low oven (275 to 250). After the smoke the meat will still be basically raw, but should smell pleasantly of smoke. You could even smoke first, and then refrigerate until ready for oven (but wrap tightly or everything in the fridge will smell like smoke). In the oven, you want internal to hit 190 or so. Over 200 and it will fall apart. If you have a meat probe, this might be a good time to break it out. Better yet, if your oven has one built in, even better. I finally read the manual on my oven and realized that with the meat probe there is a setting that will lower the oven to safe holding temp (~150) once the meat reaches the desired temp. Perfect for slow overnight roasts. Who knew?
+1....I have been making it that way for some 25 years, but I will first sear it off on the grill, and then a small touch of liquid smoke....for a large crowd...I normally prepare these a couple of days ahead, put them in the fridge, slice them when they are cold, place them in pans with the gravy and warm them gently before serving...